The original Pan-Banging Chocolate Chip Cookie, as featured in the NYTimes .
This recipe first appeared in my Vanilla Bean Baking Book, and was the inspiration for the ENTIRE CHAPTER of pan-banging cookie recipes in my 100 Cookies cookbook!
Originally I thought to include a different chocolate chip cookie recipe in this book. It was my go-to cookie, one I had made for years at Bordertown Coffee. I began working on a thin and crispy version, and along the way it evolved into this recipe.
The cookie falls somewhere in the middle of gooey and crispy, with edges that shatter in your mouth and a center that is soft and full of chocolate. My family loved it so much that my original recipe hasn’t seen the light of day since. Meet our new house cookie.
1. What are pan-banging cookies?
Bakers tapping their cookie pans in the oven isn’t new, of course, but the pan-banging technique I use here is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center.
2. Why won’t my cookies ripple/wrinkle? I’ve found that flour can often be the culprit, and it seems that high-protein flour won’t allow for as much spreading and wrinkling. I use Gold Medal Unbleached All-Purpose Flour in my cookies, and find that works best.
3. Why are my cookie bottoms greasy? I prefer to think of the cookies as “exceptionally buttery”. There is extra butter in these cookies, which helps them spread, and crisp on the bottom. I remove my cookies from the pan when they are cool enough to handle, and let them continue cooling on a wire rack, which helps them stay crispy.
4. Can I use less sugar? The granulated sugar helps with spreading and also helps with crisping. If you decrease the sugar, you won’t have the same type of cookie. If you do want to play around with decreasing amounts, start with 2 or 3 tablespoons, and continue to decrease each time you make them until you find your sweet spot (pun intended).
5. Can I switch out some of the granulated sugar for brown sugar? You can, but your cookie won’t be as crispy – it will end up with a chewy texture.
6. Why should I use aluminum foil? I find that aluminum foil helps the cookies spread a bit more and creates a slightly crisper bottom. But parchment paper will work well, too.
7. Can I refrigerate pan-banging cookie dough?
Cookie dough can be refrigerated overnight before using. Shape the dough into balls and cover with plastic wrap before chilling, and then bring it to room temperature before baking (when the cookies are chilled solid, they won’t ripple as well). Cookies that spend a night in the fridge will also have a more developed flavor, but also have a bumpier finish.
8. Can I use European butter? Yes! But note that using European butter will make the bottom of these cookies even more buttery.
9. Can I add more ingredients to the dough (nuts, other chips, m&ms, etc)? Yes, but note a few things: too many add-ins (chocolate, toffee, nuts, etc.) will prevent the dough from spreading as it should.
10. Can I use chocolate chips instead of chopped chocolate? Yes, but note that chopped chocolate spreads much better than chocolate chips.
11. Can I use alternative flours (i.e. almond, oat, buckwheat, etc)? You can’t swap out all equal parts all-purpose flour for an alternative flour. If you would like to substitute some alternative flour for the all-purpose, start with 1/4 cup (about 50 grams) and slowly increase each time you make it, until you find your perfect ratio.
12. Can I make these gluten-free or vegan? Yes, my friend Amanda has used my recipe to create Gluten-Free Pan-Banging Chocolate Chip Cookies! I haven’t played around with a vegan recipe, but I have seen many people on Instagram successfully do so (sorry, I know that isn’t helpful). If you do make it successfully either way, comment below on what worked for you!
13. What ingredients are best for making pan-banging cookies?
I use Land O’Lakes unsalted butter and Gold Medal Unbleached All-Purpose Flour, almost exclusively. I use a variety of grocery store brand granulated sugar, brown sugar, large eggs, and pure vanilla extract. For chocolate I use a mix of brands: Ghiradelli Semi-Sweet baking bars and Trader Joe’s bittersweet baking bars are great grocery store brands. Valrhona feves (I like Caraibe) and Guittard baking wafers are wonderful higher-end options. I use a mix of all of them.
14. Why are my cookies burning on the bottom? Make sure your batter is completely combined – doing a final few stirs with a spatula will help make sure everything is evenly combined and mixed. Having a medium-weight baking sheet makes for even baking (I use these from Nordic Ware). Sometimes your oven temperature can be the culprit – using an oven thermometer each time you bake will help you make sure it is correct.
15. How do I get my chocolate to pool on top? Place a piece of chopped chocolate directly on top of each cookie dough ball before going into the oven (Vahlrona feves work well for this) will make a nice pool as they bake.
16. What kind of baking sheet should I use? I use a medium-weight half sheet pan (12 by 16 in [ 30.5 cm by 40.5 cm]). I find heavier-insulated baking sheets don’t ripple as well.
17. What if I can’t fit my baking sheet in my freezer? It’s okay! You can put the dough balls on a small plate and freeze them, then transfer them to the baking sheet when you are ready to bake.
18. Will this technique work with other cookie recipes? Not necessarily, and not in the same way. Cookies that are made to be thick and gooey won’t ripple when tapped in the oven, although doing so may help to set the edges.
19. Do I have to bang the pan outside the oven? No, you don’t! As stated in the recipe, I lift the side of the baking sheet up about 4 in [10 cm] and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down.
20. Do you have more pan-banging cookie recipes in your 100 Cookies cookbook? Yes, I have a whole chapter dedicated them! Purchase my book, 100 Cookies. (affiliate link)
More Pan-Banging Cookie Recipes:
- Pan-banging Sugar Cookies
- Pan-Banging Ginger Molasses Cookies
- Pan-Banging Espresso Cookies with Chocolate
Pan-Banging Chocolate Chip Cookies
- 2 cups (284 g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 sticks (227 g) unsalted butter, room temperature
- 1½ cups (297 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 2 tablespoons water
- 6 ounces (170 g) bittersweet chocolate, chopped into bite-size pieces averaging ½ inch with some smaller and some larger
- Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line 3 baking sheets with aluminum foil, dull side up.
- In a small bowl, whisk the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
- Form the dough into 3½-ounce (100g) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
- Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.
Kevin BSunday, May 21, 2023 at 11:29 pm
Best cookies ever! Followed the recipe exactly.
KimSunday, April 23, 2023 at 9:18 pm
I absolutely LOVE these cookies. The perfect balance of chewy, crisp, and gooey. I usually swap the brown sugar and granulated sugar amounts because I like my cookies on the chewy side. These are my go-to cookies for special occasions or lazy afternoons. I do have a question though: if I were to make a large batch of these cookies and froze the dough how long should I let them sit out before baking them?
KateMonday, March 13, 2023 at 6:21 am
Delicious! However, mine came out too crunchy for my liking. Is this probably just a matter of bake time or dough chilling?
KatieThursday, March 2, 2023 at 12:44 pm
Made these cookies as directed – reading all the instructions before I began, and using a kitchen scale – and they were everything promised and more! They won’t be a house cookie only because they lean toward high maintenance, but for special occasions or on a day I’m home with a sick kid, they are the perfect choice. Make them! You won’t regret it! Nothing compares if you have fans of crispy, chewy and gooey in your home!
Sarah KiefferMonday, March 6, 2023 at 8:32 am
I’m so glad you enjoy them, Katie!
TraciMonday, February 6, 2023 at 12:40 pm
Made these true to recipe and they were aweful. Spread out too much (despite freezing dough) and end cookie was a smooshed pile of buttery goo.
Sarah KiefferFriday, February 10, 2023 at 1:44 pm
Hi Traci – the cookies are supposed to spread out and have crisp edges and a gooey center; that is the point of this particular recipe. Thanks for trying them.
ClaudiaFriday, January 20, 2023 at 4:44 pm
Love this cookie however if I leave the water out will it be slightly thicker and won’t spread as much? It’s really good but I like my cookies a bit more thicker thanks so much!
Sarah KiefferSaturday, January 21, 2023 at 4:11 pm
You may want to try my Chocolate Chip Cookies 2.0 recipe!
JoyWednesday, February 8, 2023 at 6:40 pm
Be still my heart. I’ve made these cookies so much, and I love them even more each time I make them gosh, thank you so much for this recipe..
MarilynWednesday, January 18, 2023 at 3:37 pm
I have probably tried over 200 chocolate chip cookie recipes over the last 30 years. These are hands down the best I’ve made. I tried the 2.0 cookie recipe but I definitely like these better. There’s just nothing like them. SO SO GOOD!!!
SydneyThursday, December 22, 2022 at 11:31 am
I made the cookies for the first time, following the recipe in your book 100 Cookies, which skips the freezing step. Mine spread out too much and hardly had any ridges! They were very, very thin and huge. I then tried to make them smaller and they were a bit better but still not that many ridges, although I “banged” the pan several times during baking. I used Pillsbury Unbleached AP flour which has the same protein content as Gold Medal. What do you think went wrong? It seems odd that you ask to skip the freezing step although there are no changes to the recipe other than the amount of vanilla between the first version of the recipe online and the one in the 100 Cookies book. My oven temperature was spot on, and I measured everything with a scale, so all I can think of is the lack of freezing. The flavor of the cookies is great, but I can’t see going through all the trouble of banging the pan without getting the ridges. I would appreciate your advice. Thanks!
Sarah KiefferThursday, December 22, 2022 at 4:55 pm
Hi Sydney – I’m sorry you had trouble with the recipe. I tested the recipe (as did my recipe testers) and found that there was no difference in how the cookies baked chilled or non-chilled; we all had the same results, so that is why I took that step out. There have been many people that have made the recipe without chilling the dough since the book came out with successful results; I’m not saying that to be defensive, but I don’t believe that is the problem. The cookies are supposed to spread a lot, and be thin and huge, so that part isn’t wrong, and why I only have you put 4 on a tray. I’m not sure why your cookies didn’t form the ridges – what brands of butter and chocolate did you use? Sometimes those can contribute to the problem.
BBSunday, December 4, 2022 at 3:57 pm
Can I store uncooked dough in the freezer for a week or two (or longer)? I like to have cookie dough on hand for the last minute cookie need. Thanks!
Sarah KiefferSunday, December 4, 2022 at 5:21 pm
Yes you can!
SydneyMonday, December 26, 2022 at 12:27 pm
Thanks for your response. I couldn’t find unbleached Gold Medal Flour so I used unbleached Pillsbury flour as the protein content was the same as Gold Medal. I used Scharffen Berger Chocolate chunks which I chopped a bit smaller.
Otherwise, I measured everything with a kitchen scale. I dropped the entire pan about 4” and when I didn’t get ridges I even took a second batch out of the oven and banged them on a butcher block. Is the ban banging done from the short side of the pan or the front? Thanks for all your advice! I love the. 100 cookies book!
MorganWednesday, September 28, 2022 at 6:13 pm
I love these cookies so much they are my favorite recipe! I know they are supposed to be thin but when I am feeling for a thicker cookie can I still use this recipe but add baking powder? Or what are ways I can still use this recipe and make the cookies thicker.
DanaSaturday, September 24, 2022 at 5:16 pm
Could you use this recipe to make a single giant crinkle cookie cake or will you loose the crispiness?
Sarah KiefferMonday, September 26, 2022 at 1:24 pm
Hi Dana – I haven’t ever tried something like this with this recipe; in a cake pan the dough will bake up like a bar, and not have the crisp edges or be as thin. If you do decide to try it, let me know how it turns out!
MikMonday, September 19, 2022 at 12:59 pm
Mine turned out so light! Why can’t I get a golden brown cookie? They are basically like sugar cookies color.. Help! Is the amount of granulated vs brown sugar correct?
Sarah KiefferMonday, September 26, 2022 at 1:31 pm
The amount of sugar is correct! Is it possible you accidentally left out the baking soda? The soda helps the cookie brown nicely. I have forgotten it before and had very pale cookies.
EMSunday, November 6, 2022 at 8:29 pm
I experience the same thing (and I know I didn’t skip the baking soda). I’m always aiming for the dark brown crinkle in the photos, but have yet to achieve it. That said, this recipe is still insanely delicious and always a HUGE hit with every crowd.
Cookie loverSaturday, August 20, 2022 at 7:13 pm
Hi! I’ve tried this recipe several times and for some reason the cookies don’t always form the ridges. I use all the products listed. Do you think it could be my oven? And how important is it for the cookies to be in the freezer? Will I mess up the cooking process if I keep the cookies in the fridge right before baking? Also when I make this recipe at my friends house it works very well and everyone loves it 🙂
Sarah KiefferMonday, September 26, 2022 at 1:37 pm
If it is working at someone else’s house and not yours, and you are using the products listed, I’m guessing it might somehow be your oven? Do you have an oven thermometer in your oven? I find most home ovens (including mine) are off by 25 degrees or so, either too hot or too cool. I would start there, and see if that makes a difference. I am sorry you are having trouble!
Darlene BobikWednesday, August 17, 2022 at 2:21 pm
I’m not a fan of bittersweet chocolate, can I substitute for a dark chocolate (Lindt dark chocolate) to be exact. Appreciate your feedback.
Sarah KiefferMonday, September 26, 2022 at 1:38 pm
I haven’t used Lindt dark chocolate in this recipe – if it is a baking chocolate it should be fine to substitute!
JennyThursday, August 11, 2022 at 11:27 am
Dark brown sugar or light brown sugar?
Sarah KiefferThursday, August 11, 2022 at 2:04 pm
JeanSaturday, September 24, 2022 at 1:39 pm
Is there a difference between light and brown sugar in regards to the taste and the crinkle?
If the dough is made the day before once it comes to room temperature should you put it in the freezer for the 15 minutes?
Sarah KiefferMonday, September 26, 2022 at 1:28 pm
Hi Jean – dark brown sugar has more molasses and moisture in it; it has a deeper flavor. I haven’t tried it here, but I think in this small amount it won’t affect the recipe – you should still get crisp, crinkly edges. You do not have to put the dough in the freezer again! It will crinkle fine after sitting in the fridge all night.
JennyThursday, August 11, 2022 at 11:27 am
Can I double this recipe?
Sarah KiefferThursday, August 11, 2022 at 2:05 pm
AshleyMonday, August 8, 2022 at 8:59 pm
I’ve tried a few of the pan-banging cookies but somehow hadn’t tried the classic chocolate chip recipe until now. Wow! These cookies are incredible. Crisp edges, a chewy center, and chunks of chocolate. I also prefer mine from the fridge and topped with flaky salt!
AilbheSunday, June 5, 2022 at 5:26 pm
Hi Sarah! Should the butter be weighed before or after bringing it to room temperature?
Sarah KiefferMonday, June 6, 2022 at 9:13 am
Either works! The butter will weigh the same.
Shazeen TejaniFriday, April 29, 2022 at 9:55 pm
I don’t know what to say about these cookies. I almost hate them a little…. But only because I’ve made SO many batches due to their insane popularity among my family and friends. Don’t get me wrong.. one batch is easy peasy. But when people are so obsessed with them and you have to make 3 batches at time, it truly is a labour of love. But I promise there isn’t a recipe out there more worth it than this one. I’ve thrown out every other chocolate chunk cookie recipe I’ve ever used and wholly commit to only making these ones going forward. Pro tip for anyone who has made this a trillion times and needs to shake it up: replace the chocolate chunks with chunks of Skor candy bar. It’s a bit sweeter, but when the toffee cools and hardens.. it’s a dream come true.
Thank you so so much for this AMAZING recipe!
LindaSaturday, April 9, 2022 at 9:11 pm
Followed recipe to a T and these came out delicious. Used King Arthur flour ave Kerrygold butter. Had to slam a little harder than a nice drop, but it worked perfectly!
SherylWednesday, March 16, 2022 at 7:15 pm
Question: I use King Arthur Flour which weighs 240g for two cups. Was this recipe tested by weight or volume? I’m just not sure if I should use the number of grams stated in the recipe or the two cups (240g). Thank you!
Sarah KiefferThursday, March 17, 2022 at 9:49 am
hello! use the gram measurement in the recipe, not what KA flour suggests. i measure differently than their site, and this recipe was tested by weight.
SherylFriday, March 18, 2022 at 8:36 pm
Mary KayThursday, June 9, 2022 at 9:44 am
On the subject of weighing flour, I too use Gold Medal and two cups weigh 260 grams. I will follow the weight in the recipe which is more than two cups. I always wonder if I should use the weight as listed in a recipe or use the weight on the flour package? All flours seem to have different weights per cup. Any advice?
Sarah KiefferThursday, June 9, 2022 at 9:47 am
You’ll always want to use the weight given in the recipe, as that is how it was developed, rather than the back of packaging.
Mary KayThursday, June 9, 2022 at 1:42 pm
Thanks. You have solved one of my baking mysteries.
lolaTuesday, February 15, 2022 at 2:56 pm
Refrain from asking about types of foil or can I use/ add this or that? Simply read the recipe and either make them as written or move on and make your own decisions.
SueSaturday, February 12, 2022 at 12:19 pm
The cookies taste fantastic and it’s a fun process too! Mine were way to big so next time I will not do a heaping 1/3 cup size because they spread too much and didn’t keep the round shape. They still tasted delicious!
Elizabeth FelixSaturday, February 5, 2022 at 4:44 pm
Pan banging brings me joy! I must have been one of those toddlers who loves to take out all the pots in the cupboard and make some fun noises. Pleasing to my ears, not so much for others yet they don’t complain while eating these cookies, worth the noise I am sure. I am not the biggest chocolate chip cookie fan. I prefer the shortbread variety, these have changed me, thats all I can say. I followed recipe with the exception of type of flour and chocolate. I have King Arthur all purpose on hand for most of my baking. I used a combination of Ghirardelli (4 oz) semisweet bar and Hu Simple Dark (70%) chocolate bar since that was what was in my pantry. Worked great, will experiment with some finer chocolate next time and there will be many more next times to come!
Julia HarrisonThursday, February 3, 2022 at 9:05 am
Life changing best Chocolate chip cookies in the history of the world. I am not exaggerating. And it’s fun!
MonicaMonday, January 17, 2022 at 6:52 pm
They came out beautiful and the texture is great! Soft in the middle and crispy on the edge, and delicious pools of melted chocolate chunks. The flavor is good, though I found that I miss the the brown sugar flavor that I love in many other chocolate chip cookies, the sweetness had less complexity in these. Can’t wait to try other recipes!
HollyThursday, December 30, 2021 at 6:07 pm
My life has been changed.
ChrisSunday, December 26, 2021 at 5:52 am
Really enjoyed the cookies, but mine were done a lot faster, do you use convection with your oven when baking cookies or not ?
Sarah KiefferSunday, December 26, 2021 at 12:33 pm
Hi! I use a regular oven, not convection. It sounds like your oven runs hot. I would purchase and inexpensive oven thermometer and see what it reads at.
Culinary Therapy ChicSunday, December 19, 2021 at 2:36 pm
Can I use brown butter with this recipe?
tessaSunday, December 19, 2021 at 7:54 am
These are the only cookies my family requests … thanks for the awesome recipe. We add 1 cup mixed raw walnuts and pecans to a good result 🙂
KellyhenryWednesday, December 15, 2021 at 4:34 am
I love to eat cookies. Everyone I know loves to eat cookies. But I love cookies even more when they’re homemade. But, there is no need to settle for those dry, soggy, oh-so-bland pre-packaged cookies anymore!
Kristen PringleSunday, December 12, 2021 at 1:49 am
These cookies are banging! (Sorry couldn’t help it!) in all seriousness these are some of the best chocolate chip cookies. They came out perfectly and were delish. I did use 1 cup white sugar and 3/4 c brown sugar after reading some comments that cookies were very sweet. Interesting to note, i baked two batches exactly as directed then left the final batch in the freezer, baked them a few hours later and those cookies flattened out and didn’t have the ridges on the edge.
KatherineFriday, December 3, 2021 at 7:23 pm
Easily my go to cookie that wows everyone I bake them for. I make a batch and always have some in my freezer to whip up!
MarianaMonday, November 22, 2021 at 11:16 pm
I bought the book 100 cookies! And I just made the pan banging rocky road cookies, which I loved! I was wondering how to double de the recipe, my biggest question is if I should double the butter, since it would be almost 5 butter sticks!
Jackie K.Tuesday, October 19, 2021 at 1:31 pm
Made these today with gluten free flour (King Arthor Measure for Measure) and for 1/2 of the sugar I used monkfruit sugar, and used no-sugar chocolate (for personal dietary needs). They were fabulous! Great crinkling and tasty 🙂 Thank you!
La'ShondaTuesday, October 12, 2021 at 3:21 pm
Can I use a refular pan to bake them as my cookie sheet is to large to fit in my freezer for that step. 10/12/21
Shazeen TejaniFriday, April 29, 2022 at 9:57 pm
I just roll up the balls and put them in a small loaf pan! Then just take them out and place them on the cookie sheet before baking
Rose TWednesday, September 29, 2021 at 8:31 pm
Made this cookie today,… looks great, a little too crispy when it’s warm. I wonder if it’s super crunchy when it’s cooled. I used Toll House Dark morsels. Any suggestions on how I can soften so it’s chewy slightly?
MoniTuesday, September 14, 2021 at 8:54 am
I have made these cookies now I don’t know how many times, and every time they’re just SO delicious! If friends and family know I’m coming with some baked goodies, they always request these. Thanks for sharing this recipe and writing the recipe so well – they turn out every time.
SuzySunday, September 12, 2021 at 9:52 pm
I followed the recipe exactly and not one of mine came out even close to round. I am an experienced baker. Ideas?
LizThursday, September 16, 2021 at 7:01 am
Swirl them inside a larger ring once out of the oven.
What does baking experience have to do with round cookies? Use a disher and they will be round.
MMThursday, September 9, 2021 at 7:03 pm
can these be completely frozen, then baked another day?
Susan WhitfieldTuesday, August 31, 2021 at 11:40 am
Look awesome! Can’t wait to try!!
Susan WhitfieldTuesday, August 31, 2021 at 11:41 am
Can they be made smaller
Susan SchulteTuesday, August 24, 2021 at 3:53 pm
I’m tempted to sell these lol! Delicious!!! Thanks for the recipe
ChristinaMonday, August 9, 2021 at 12:36 pm
Can you add oatmeal to this recipe?
Cookie monsterFriday, July 23, 2021 at 1:48 pm
There is so much butter in the recipe, you have to wash your hands after holding a cookie! Otherwise very tasty
sandra garciaMonday, July 5, 2021 at 10:09 pm
Delicious! I add a sprinkle of maldon salt right out of the oven for that extra touch.
Sydney McCaskeyFriday, June 25, 2021 at 5:55 pm
gross! aluminum foil made it taste/ bake weird. horrible cookie it was gross to me.
KellyMonday, August 23, 2021 at 10:35 pm
Question: Did you use Reynold’s Wrap? Or a different brand? Serious question.
ChanelThursday, September 23, 2021 at 12:27 pm
She’s crazy, these are the best. I alter it slightly but even so these cookies are always a hit.
MarinaTuesday, November 1, 2022 at 1:28 am
Use parchment paper, then, and don’t be rude.
ElianaFriday, June 4, 2021 at 9:33 am
Truly a crowd-pleasing cookie…crunchy on the outside and soft on the inside is a winning combo for any cookie lover! Incredible when served with vanilla ice cream too:) Thank you for such a great recipe, Sarah!
AlannaThursday, May 13, 2021 at 9:30 pm
very good 🙂 i love them
LoriSaturday, May 8, 2021 at 12:27 pm
These are truly the best cookies! The perfect balance of crispness, chocolate and the sprinkle of salt on top. Everyone’s favorite and fun to make.